What are some good recipies to make vegetables yummy?
No one in my family likes vegetables, but I want to start eating healthier. What are some good recipies to make vegetables look tasty to the kids and me too? Most of the family doesn’t like too many spices, the usual flavor is garlic, but I’m willing to try anything to get us eating some healthy vegetables!
I thought this was strange at first too, but it works beautifully! And you CAN’T taste them. If you can’t taste them who needs to know, right?
There is a book called "Deceptively Delicious" by Jessica Seinfeld (Yes, Jerry Seinfeld’s wife)
It includes recipes like pureed cauliflower hidden in scrambled eggs (provides kids with half the daily value they need of Vitamin C).. Or quesidilla’s with butternut squash hidden in them (sweetens them up, but other than that undetectable).. What about chocolate cake with pureed beets hidden for sweetness? Or brownies with secret carrot and spinach? (These ones sound weird yes, but your getting the nutrients without knowing the difference!)
The book is great! But I’m sure you can find some recipes online for free with a little google-action.
Good luck, and enjoy your hidden veggies with no need to even tell the kids
Vegetable Pizza I
"Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!"
12 serving
Ingredients
* 2 (8 ounce) packages refrigerated crescent rolls
* 2 (8 ounce) packages cream cheese, softened
* 1 cup mayonnaise
* 1 (1 ounce) package dry Ranch-style dressing mix
* 1 cup fresh broccoli, chopped
* 1 cup chopped tomatoes
* 1 cup chopped green bell pepper
* 1 cup chopped cauliflower
* 1 cup shredded carrots
* 1 cup shredded Cheddar cheese
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Roll out the crescent roll dough onto a 9×13 inch baking sheet, and pinch together edges to form the pizza crust.
3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Try to cook them with sesame oil and seeds!
If you feel fancy, you can even add a little bit of ginger, it’ll kick up the taste.
Also, you could use italian dressing (or whatever type of salad dressing), it tastes wonderful on almost every vegetable and it’s really easy to make. Spread it over your veggies and voilà.
Make some goulash. You already have tomatoes, and you can throw in chopped onions and green peppers, and no one will even notice! They will gobble it right up! Same with lasagna!
make a stir fry but instead of frying in veg oil use sesame oil it adds a distinct flavour of the orient and will have yours and the kids mouths watering while cooking
I love most veggies cut up raw and sprinkled in salads. Find a dressing the kids and you like! Don’t even think of the soury low fat ones. they have way too much salt in them.
I steam veggies too and sprinkle with dry Ranch Dressing mix. A bit of butter sprinkled over them then dust with the dressing mix. Steam to only crispy state, not mushy or they will touch it only the once.
My daughter who cooked for a Hotel Chain, puts French dressing on Green Beans, Broccoli and brussel sprouts. It is amazing. So we also tried the Honey Catalina dressing on some last summer. Also amazing. Don’t get carried away with too much of it or it isn’t that good.
My granddaughter will eat anything if it is drenched in Raspberry Vinegarette dressing. It didn’t make me as happy as it did her, so next time I put the dressing on and it was much better.
Lemon Pepper is a good spice to use on steamed veggies. A bit of lemon flavor with the pepper bite to it.
I like veggies mostly cut into finger foods with an assortment of "dip" dressings!
Vegetable Lasagna
—-White Sauce—-
1/4 c margarine — melted
1/3 cup flour — unbleached
1 teaspoon salt
3 c skim milk
—-Lasagna—-
12 lasagna noodles — cooked
—-Layer—-
10 ozs frozen spinach — *
2 c lowfat cottage cheese
1/4 c Parmesan cheese — grated
1 tsp basil
1/2 tsp oregano
1/4 tsp black pepper
—-Layer—-
8 ozs mushrooms — sliced
2 c carrots — sliced
1/2 c onions — choped
1 c bell peppers — chopped
1 c mozzarella cheese — part skim milk
Preheat oven at 350. This recipe calls for a 13 x 9 x 2" pan unprepared;
set it aside. To prepare White Sauce, heat margarine in a 1 quart saucepan
over low heat until melted. Stir in flour and salt. Cook over low heat,
stirring constantly, until bubbly; remove from heat. Stir in milk. Heat to
boiling, stirring constantly. Boil and stir 1 minute; cover and keep warm.
If sauce thickens, beat in small amounts of milk. To prepare lasagna
noodles, cook them as directed on package directions. In a mixing bowl,
combine spinach, cottage cheese, Parmesan cheese, basil, oregano, and
pepper; set aside. In a skillet, cook mushrooms, carrots, onions, and bell
peppers until soft and tender; set aside. Arrange 4 noodles in pan. Top
with with half cheese mixture, 1/2 cup mozzarella cheese and 4 more
noodles. Layer cooked vegetables on noodles. Spread half of the White Sauce
over top. Top with remaining noodles, cheese mixture, White Sauce, and
mozzarella cheese. Bake for 45 minutes. Let stand 10 minutes before
cutting.
Vegetable and Stuffing Bake
3/4 c. miracle whip salad dressing
1/2 c. milk
1 pkg. (6 1/4 oz) stove top stuffing mix
1 cup shredded cheddar cheese
1 pkg. (16 oz) frozen broccoli cuts, thawed
Mix salad dressing, milk and contents of seasoning packet from
stuffing box. Stir in stuffing, broccoli and cheese. Spoon into a
lightly sprayed 11×7" baking dish. Bake at 350 for 20 to 25 minutes
or until thoroughly heated.
Makes 6 servings
Hot Vegetable Casserole
2 packages (16 ounce) cauliflower, carrots and broccoli (frozen)
6 to 8 ounce Mozzarella cheese
1 can onion rings, crumbled
2 cans undiluted cream of potato soup (can use 1 can cream of onion
soup)
6 to 8 ounces Cheddar cheese
Cook vegetables as on package, except for only about 5 minutes.
Drain.
Put in buttered casserole dish. Spread soup over vegetables. Whip the
soup to make it easy to spread. Use a spoon. Sprinkle cheese on top.
Bake at 350-degrees for 10 minutes. Put onion rings on top. Bake
for10 additional minutes
Colorful Veggie Bake
2 packages (16 ounces each) frozen California-blend vegetables
8 ounces process cheese Velveeta), cubed
6 tablespoons butter or margarine, divided
1/2 cup crushed butter-flavored crackers (about 13 crackers)
Prepare vegetables according to package directions; drain. Place half
in an ungreased 11-in. x 7-in. x 2-in. baking dish. In a small
saucepan, combine cheese and 4 tablespoons butter; cook and stir over
low heat until melted. Pour half over vegetables. Repeat layers. Melt
the remaining butter; toss with cracker crumbs. Sprinkle over the
top. Bake, uncovered, at 325° for 20-25 minutes or until golden
brown. Yield: 8-10 servings.
Honey-Glazed Roasted Vegetables
1/4 cup honey
1/4 cup olive oil
3 tbs wine vinegar or balsamic vinegar
1 clove garlic, crushed
Salt, pepper, and dried thyme to taste
4 cups mixed halved red potatoes, sliced zucchini,
thickly sliced onions, red peppers, carrots, sweet
potatoes, sliced eggplant, or other vegetables
Mix all ingredients except the vegetables. Put vegetables
in a roasting pan; brush honey mixture over all. Bake at
400 degrees F for 30 minutes, stirring often. Makes 4
servings.